Israeli Couscous with Mango and Cucumber

Kitchen Tested
  • Yield 8 servings
  • Prep 10 mins
  • Cook 30 mins

Sweet mangoes combine with Israeli couscous in this summery salad.

Israeli Couscous with Mango, Cucumber and Cilantro
Mark Boughton Photography / styling by Teresa Blackburn

This is a light salad is perfect with lamb. The key here is balance, with each ingredient contributing a part but not overwhelming the others. Israeli couscous is sometimes called “pearl couscous” or “giant pasta pearls.”


2 cups reduced-sodium chicken broth
1/2 cup water
1 (6.3-ounce box) Israeli couscous (such as Casbah)
2 tablespoons olive oil, divided
2 cups chopped mango
2 cups chopped English cucumber, unpeeled
1 cup chopped cilantro
2 tablespoons honey
Juice of 1 lime
1/2 teaspoon coarse salt
1/4 teaspoon ground white pepper


  1. Combine broth and water in a large saucepan; bring to a boil. Add couscous; cover and cook, stirring occasionally, until liquid is absorbed and couscous is al dente. Remove from heat and place into a mixing bowl. Stir in 1 tablespoon olive oil to prevent grains from sticking. Let cool.
  2. Add mango, cucumber and cilantro; toss well.
  3. Whisk together honey, lime juice, remaining 1 tablespoon olive oil, salt and pepper. Pour over couscous; mix well.

Recipe by Jan Karetnick.



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